Crispy Chicken Cobb Recipe

Wash and dry the romaine lettuce. Chop or tear into bite-sized pieces and place in a large salad bowl.

Halve the cherry tomatoes and add to the bowl.

Dice the avocado and add to the bowl.

Add shredded cheddar cheese and pickled red onions to the salad bowl.

Pound chicken breasts to an even thickness. Place in a bowl and marinate in buttermilk for at least 30 minutes (up to 4 hours for best results).

In a separate bowl, mix flour, cornstarch, garlic powder, paprika, salt, and black pepper.

Remove chicken from buttermilk and dredge in the flour mixture until well coated.

Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).

Fry chicken breasts for 4–5 minutes per side or until golden brown and internal temperature reaches 165°F (74°C).

Remove and drain on paper towels. Slice into strips once slightly cooled.

Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain. Once cooled, crumble into bite-sized pieces.

Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat and cover. Let sit for 10 minutes. Drain and place in ice water to cool. Peel and quarter the eggs.

Top the romaine base with sliced crispy chicken, crumbled bacon, quartered eggs, and all remaining toppings.

Drizzle ranch dressing over the salad just before serving, or serve on the side.